Buffalo Hummus

Hummus is fantastic because it’s a healthy, high-protein snack that’s super easy to make yourself. Once you have a “base” it’s fun to play around with extra ingredients to make different flavors. This one is one of my favorites (I love buffalo-style anything!) and it’s a fun way to switch things up. I make a batch at the beginning of each week and keep it in a container in the fridge for a quick and easy snack! This would be perfect to serve or bring to your Fourth of July festivities in the upcoming week! Also, a reminder that the Etsy shop (find it HERE) is back up and running today! There are already some new items in there and new arrivals will be added every Saturday from now on!

Drain and rinse 1 can of chickpeas, but reserve 2 tbsp of the liquid. Put them in a food processor with 2 cloves of garlic (1) and pulse until a thick paste forms (2). You’ll need two tbsp of tahini for the next step… you can buy it, make your own (see my post HERE) or for a super easy shortcut you can just crush about 1/4 cup of sesame seeds in a mortar and pestle (3). To the chickpea paste add 2 tbsp tahini or 1/4 cup crushed sesame seeds, the juice and zest from 1/2 a lemon, 1 tbsp olive oil, the chickpea liquid and about 3 tbsp wing sauce (we use a local one from Anchor Bar) (4) and pulse until smooth then season to taste. Serve with just about anything – celery, carrots, pitas, crackers, etc.

Buffalo Hummus

Serves 4

1 can chickpeas(drained and rinsed, but reserve 2 tbsp of the liquid)

2 cloves of garlic

2 tbsp tahini or 1/4 cup crushed sesame seeds

1/2 lemon, the juice and zest

1 tbsp olive oil

3 tbsp buffalo wing sauce

Salt and pepper, to taste

Put chickpeas in a food processor with the garlic and pulse until a thick paste forms. To the chickpea paste add tahini or crushed sesame seeds, the lemon juice & zest, the olive oil and the wing sauce. Pulse until smooth then season to taste. Serve with just about anything – celery, carrots, pitas, crackers, etc.